Pâte sucrée (sweet shortcrust pastry) - testo za pito

Pâte sucrée (sweet shortcrust pastry)

This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies.

Ingredients

• 90g/3½oz butter, softened
• 65g/2½oz caster sugar
• 3 free-range egg yolks
• 200g/7oz plain flour, plus extra for dusting

Preparation method

1. Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
   
2. Mix in the flour until the mixture comes together as a ball of dough.
   
3. Tip the pastry out onto a floured work surface and knead briefly until smooth.
   
4. Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.